COUNTRY RANGE MAGAZINE FOR CATERERS
DANCING ON ICE JUDGE
ON THE RANGE
ROBINSONS and the ROBINSONS ARCH device are registered trade marks of Robinsons Soft Drinks Limited.
COUNTRY RANGE MAGAZINE FOR CATERERS
DANCING ON ICE JUDGE
ediTor janine nelson
Telephone: 01282 611677
wriTer sarah rigg
Telephone: 01282 611677
designer richard smith
Telephone: 01282 611677
publisher practical publishing
Telephone: 01282 611677
adverTising mags walker
Telephone: 01282 611677
subscripTions olivia blunn
Telephone: 0845 519 6181
• Take a buTchers aT slow cooking
11 5 WAYS TO USE...
• counTry range sweeT chilli sauce
• by dancing on ice judge karen barber
14 nEW PROdUCTS In
ThE MARkET PLACE
23 On ThE RAngE
• wiTh nigel smiTh
ON THE RANGE
Cert no. TT-COC-2143
welcome to your new and improved stir it up!
as we welcome in the new year, we thought it was
time that we gave your favourite catering magazine
a fresh new look.
we’ve also introduced some new regular features,
which we hope you will find, not only interesting,
but useful to your business too.
meet our new country range development chef
nigel smith on page 23. each issue he’s going to
be cooking up some fabulous recipes in our new
on the range feature.
our reader survey last year also highlighted your
increasing thirst for more product information and
so, in response, we have created category Focus,
where, each issue, we will give you the lowdown on
a specific food or drink category. we’re launching
with hot beverages and you can find out all you
need to know on page 25.
09 25 43
06 nEW YEAR FEATURE
• Food Trends 2011
19 Country range
• The merry harriers
25 Category focus
• hoT beverages
35 FOOd & IndUSTRY nEWS
37 hEALTh & WELFARE
• caTering For older vegeTarians
• rise in school meals Take up For The
FirsT Time since 1970s
• “darling don’T ForgeT To Facebook us
a Table For Two”
40 AdVICE FROM ThE EXPERTS
• From cooking good To looking good
we’d love to know what you think of the new-look
magazine and would very much appreciate it if
you could send us a quick letter or email to share
wishing you a happy and prosperous 2011!
Food features Favourites
05 COOkS CALEndAR
05 ROgER RAnT
16 COUnTRY CLUb
21 bAUMAnn’S bLOg
21 gARY SAYS
43 LEAdIng LIghTS
• masTercheF: The proFessionals
winner claire lara
January/february 2011 stiritup 03
Not everyone knows that
since October 2009 the
Cadbury hot chocolate range
has been Fairtrade certified
in the UK and Ireland.
Make sure you stock
our Best Sellers
*AC Nielsen Total Coverage
MAT W/E 27.03.10
• Cadbury Dairy Milk Bar
is now Fairtrade.
• Twirl is the No.1
chocolate bar in the
UK, worth over
• Wispa is the No.2
chocolate bar in the
UK, worth over
by roger rant
The last time I heard about
Tax Freedom Day - when
Britons begin working for
themselves rather than the
taxman - it was at the end
of May (don’t ask what it
meanwhile, whilst brits are working off
the debt, coping with sad (seasonal affective
disorder), recovering from christmas expense
etc. etc. we have to attract these people to eat
out of home. it can’t be easy, can it? but!
how better to easily cheer yourself up than
with a nice cup of coffee, some comfort food
or a quality restaurant experience. hold on,
what was that word? eXperience. That’s
the X Factor in catering, the sum of the parts
that is more than just the food.
You can email your letters to
1st new Year’S DaY
24th - 26th HoSpitalitY 2011
24th - 26th eSSential cuiSine cHefS
24th - 30th farmHouSe BreakfaSt week
25th BurnS nigHt
25th - 29th gooD fooD SHow
hello, i think you may find these anecdotes a wee
bit amusing for your readers. i run a country pub
(The Three horseshoes in barrow, suffolk) and both
happened on the same day. a female customer
came in with her partner and ordered the drinks.
“Have you got a slimline lemonade please”.
“Sorry, no” i replied.
“Well, what slimline drinks have you got then?”
“Just slimline tonic.”
“O.k., I will have to have one of them”
“And what would you like to eat?”
“The full English Breakfast please!”
save 20 calories, and then eat 700 calories!
That same evening, another customer came in with
3rd cHineSe new Year
(year of the rabbit)
14th St Valentine’S DaY
21st - 27th national cHip week
28th - 13th fairtraDe fortnigHt
8th SHroVe tueSDaY
9th aSH weDneSDaY
13th - 16th ife - tHe international
fooD & Drink eVent
13th - 16th pro2pac
royal victoria dock, london
17th St patrick’S DaY
her partner and ordered a burger, chips and baked
beans for him as well as something for herself.
after a couple of minutes, i asked them if
everything was alright.
“No, there is no mention of burger relish being
added to the burger on the menu, and my
partner is diabetic, so can’t have sugar”
so i looked at that tiny dollop of burger relish, then
at the pile of baked beans in tomato sauce with all
the sugar that contains, and gave a very polite apology.
you can choose your friends, but you can’t choose
Bruce Burgeon, landlord of The Three
Horsehoes, Barrow, Bury St Edmunds, Suffolk
January/february 2011 stiritup 05
neW Year Jan-packed
Tips for boosting business
during caterers’ quietest
month of the year
The turkey bones have been boiled for stock; the
festive frills are back in the box and you’re toying
with the idea of renaming your establishment,
‘la marie celeste’.
Don’t you just love January?
if this year’s figures are anything like 2010’s - your
sales could sink by up to 50 per cent at this time
Figures in a report by industry forecasters
horizons reveal the snowstorms of 2010 caused
a sudden sales slide - while conversely the
takeaway market boomed.
says report author peter backman: “While each
year differs, January is always a slow month.
06 stiritup January/february 2011
Do you have a functional
breakfast menu to satisfy
your over-nighting guests?
latest research from mintel shows that just
over two-fifths of britons now opt for foods
with added health and nutritional benefits
when doing their shopping.
The ’functional foods’ they buy, according to the
research, are primarily breakfast goodies - eggs
with added omega rich fish oils, yoghurt pots,
“Last year we had snow for two weeks - this
helped the fast food and home delivery market.
For example Domino’s sales went sky high.
“However restaurants have to work much
harder to entice people in using discounts,
special menus and themed nights. Marketing
should be stepped up during January,
particularly aiming to get regular clients in.”
some restaurateurs - such as stir it up columnist
mark baumann - choose to close their businesses
for part of january.
says mark: “We are all pretty tired from the
Christmas season, so we take a couple of
weeks off to rest and also give the restaurant
a deep clean.”
but while a january break suits some
establishments, there are still many things you
can do to survive the post christmas lull.
check out our tips . . .
Winter blues-buster 1:
a reported 79 per cent of brits go on a diet in
january each year - so offer customers a ‘new
year, new you’ menu, bursting with healthy
options, low fat sauces and puds.
Winter blues-buster 2:
This is the month to come up with discounts
and theme nights. what about ‘discount divas’,
offering a free glass of wine for the ladies with
each meal ordered?
Winter blues-buster 3:
don’t over-staff. work out the fairest way to cut
hours throughout the month of january so you
are keeping your workforce happy too.
yoghurt drinks and breakfast cereals, which claim
to help reduce cholesterol, boost the immune
system to fend off infections or aid digestion, as
well as similarly spiced-up spreads, water, juices
with the market for functional foods predicted
to grow, to curry favour with your guests and
encourage their return, should you be making such
choices available to them?
says a mintel spokesman: “Just over two-thirds
of consumers claim to prefer to eat functional
foods rather than take vitamins and a fifth of
Winter blues-buster 4:
use cheaper ingredients and provide ‘sharing
dishes’ on your menu. Tapas and chinese sharing
plates are particularly popular with customers.
Winter blues-buster 5:
This is a good time to give your menu an overhaul
and let your customers know about it with a chalk
board on the forecourt or a sign in the window.
check your local supplier for special cheap food
deals and base your new dishes on this.
Functioning to Please
consumers claim to be buying more functional
foods now compared to a year ago.
“The healthy eating agenda has been a key issue
for the UK food industry with rising obesity levels
in adults focusing the Government’s attention on
the need to encourage consumers to maintain a
balanced and healthy diet.”
The functional foods market, according to the
report, has been enjoying healthy sales growth
with value sales increasing by 3.7 per cent
between 2008 and 2009 to reach £719million.
‘gung hei fat choi!’
Use your noodle and spice up
Chinese new Year
February 3 marks the
beginning of the Year of
the Rabbit on the Chinese
The chinese calendar is very different to the
western calendar, and the lunar chinese new
year calendar has names that are repeated
every 60 years.
chinese new year (also known as the spring
Festival) is the most important holiday in china
and millions of chinese families all over the world
celebrate it every year. chinese new year is all
about bringing prosperity and good luck, and the
tradition associated with this time of year lasts for
15 days. The celebrations begin with the customary
chinese new year’s eve family dinner and close
with the lantern festival.
you can create a taste sensation this chinese new
year with the latest additions to country range:
sweet chilli sauce and medium egg noodles.
use both to create this deliciously spicy dish...
chilli prawn noodles
• 300g raw peeled or Country Range
• 1 red chilli, chopped
• 1 orange or red pepper, deseeded and sliced
• 150g sugar snap peas, sliced lengthways
• 4 spring onions, roughly chopped
• 2 tbsp Country Range sweet chilli sauce
• 3 tbsp soy sauce with a pinch of sugar
• 300g Country Range medium egg
• small bunch chives and coriander
• oil , for frying
• Heat one tablespoon oil in a wok or frying pan
and cook the prawns for one minute. remove.
• Tip in the chilli and pepper and cook for
• Add the spring onion and sugar snap peas
and cook for one minute, then add the sweet
chilli sauce, soy sauce, noodles and about
• Simmer for two minutes until the sauce is
syrupy, then stir in the prawns.
• Garnish with the chives and coriander.
country range Sweet chilli Dipping Sauce
country range medium egg noodles
January/february 2011 stiritup 07
Ingredients for illustrations only
/®/designs/© Mars 2010
G eat taste,
n artificia s
Uncle Ben’s ®
and Dolmio ®
sauces are developed using only the best ingredients from around the world.
We don’t add artificial colours, flavourings or preservatives, and our renewed range is only full of the
best ingredients. So you can rest assured they not only taste good, they’re good for everybody too
– try them for yourself!
For information on all our ranges and recipes contact us on 0800 952 0011
Take a butchers
at slow cooking
It could save you
“a small fortune”
caterers could chop thousands of pounds off their
annual food budget by slow cooking cheaper cuts
of meat, a top food author says.
Former chef cara hobday believes britain’s
butchers have a large part to play in helping
cooks select less popular - and therefore less
pricey - portions of meat.
says cara, who has just released her 23rd book,
ultimate slow cooker Favourites (ebury, £8.99):
“There is a small fortune to be saved using
alternative cuts of meat in the dishes.
“Most professional ovens have slow cook settings
which apply a small amount of heat over three
to 12 hours.
“As a result, the fibres in cheap cuts of meat
break down, providing a beautifully tender
taste at a low cost.”
here are some of our top reasons and
tips for firing up the slow cooker:
• Meat swap . . . for example compare £5 a kilo of
braising steak with £23 for a kilo of fillet steak
• You can save loads of energy cooking on slow
(two light bulbs worth for 12 hours)
• No boiling over or dried out pans. Liquid will not
evaporate - the same amount remains in the
pot from start to finish
• Convenient - no stirring needed leaving you
free to get on with other dishes/duties
• You can roast joints in a slow cooker
• The best slow cooking cuts include: beef shin,
mutton shoulder, ox cheek, pork knuckle,
neck, trotters and lamb shank, neck and
shoulder. you can afford to experiment when
you are slow cooking
• Using a slow cooker to make jams and
condiments actually speeds up the process
by softening fruit without drying it out. slice
fruit and slow cook on a low heat overnight to
make a great base
• You can cook dried bean, lentil and pea dishes.
To prepare the pulses, they’ll need to be soaked
overnight to soften and boiled for 10 minutes to
get rid of the toxins
meatball casserole with tomato sauce
(serves 6, prep time 20 minutes,
cooking time 4 hours on high/8 hours on slow)
400g minced beef
400g minced pork
1 egg, beaten
4 tbsp olive oil
1 onion, chopped
2 carrots, chopped
3 garlic cloves, chopped
1 celery stalk, chopped
1 tbsp tomato puree
100ml red wine
2 x 400g cans of chopped tomatoes
1 tbsp mixed herbs
1 tsp sugar
sea salt and freshly ground black pepper
• Mix together the beef, pork, egg and seasoning
in a large bowl. divide the mixture into 12 and
shape each piece into a meatball.
• Heat half the oil in a large frying pan over a high
heat and seal the meatballs, cooking them until
golden brown all over. Transfer them to the
• Heat the remaining oil in the frying pan and
cook the onion, carrots, garlic, and celery for
five minutes until softened. Transfer to the slow
cooker. stir in the tomato puree, red wine,
chopped tomatoes, mixed herbs, sugar and
seasoning. cook for four hours on the high
setting or eight hours on low.
• Serve hot, with pasta.
January/february 2011 stiritup 09
Offer your customers a brand they
trust and the range they want.
From Everyday Tea to Speciality
Teas, Tea Deli, Infusions and
Green Tea, Twinings offers a true
one-stop-shop. All supported
by a wide range of branded
And as market leader* with 300
years of blending expertise,
no-one knows tea better.
Speciality teaS 12 compartment box
For more information contact Twinings Customer Services on 01264 348 181
*Market leaders in Speciality Teas, Infusions and Green Tea (AC Nielsen UK Mat Value Share October 2010)
3 tier Stand
TW2583.indd 1 17/11/10 12:21:35
All the Chinese you need to
know this Chinese New Year
Quick and convenient to use
A range of classic authentic Chinese and Oriental sauces and noodles
Create the authentic cooking experience and provide a
superb menu choice
Products available include:
Sweet & Sour Sauce, Dark Soy Sauce, Oyster Sauce, Sweet Chilli Sauce,
Black Bean Sauce, Hoi Sin Sauce, Garlic Sauce, Spicy Szechuan Sauce,
Plum Sauce, Light Soy Sauce
Spice up your dishes this winter with Country
Range sweet chilli sauce (12 x 700ml).
This thick, glistening red
sauce studded with red chilli
pepper flakes is the perfect
balance of spicy and sweet.
it makes the perfect dipping sauce
for chinese dumplings and spring rolls -
but is also incredibly versatile and can be
used as an ingredient in a whole host of dishes.
here are some examples:
• Use as an ingredient in compound butter. Whip
teaspoon of sauce into the butter then reform,
in plastic wrap or parchment paper, and chill
until it is firm enough to be sliced. melt on top
of meats and vegetables for a spicy ‘kick’.
• It can be used in marinades for chicken and
salmon. mix half a cup of sweet chilli sauce,
the juice of two large limes, zest of a lime, one
teaspoon of soy sauce and one teaspoon of
finely grated fresh ginger.
• Add a hint of spice to salads with this dressing:
combine four tablespoons fresh lemon
juice, three tablespoons of sweet chilli sauce,
½ teaspoon salt, ½ teaspoon black pepper
and four tablespoons of extra virgin olive oil.
• Mix half a cup of sour cream with two
tablespoons of sweet chilli sauce to make a
delicious dipping sauce for sweet potato or
regular potato wedges. it can also be used as
a dip for chips and/or raw vegetables.
why not try this easy
recipe for sweet chilli
8 flat mushrooms
4 tbsp chilli flavoured or extra virgin olive oil
150g halloumi cheese, sliced
4-6 tbsp sweet chilli dipping sauce
rocket salad leaves to serve
• Heat the grill to high. Place the mushrooms
gill-side up on a grill rack, brush all over
with with the oil and season with salt and
ground black pepper. cook under the grill
for five minutes until the juices start
• Top with the halloumi cheese slices then
return to the grill and cook for a further
4-5minutes until the cheese is golden
and crisp. arrange two on four serving
plates and spoon a little chilli sauce over
each. serve with the salad leaves.
January/february 2011 stiritup 11
fiVe WaYs to use...
Ice queen Karen Barber
loves nothing better
than chilling out over
a nice home-cooked
meal with her family.
The much-loved judge on iTv’s dancing on ice,
which begins its sixth series on iTv on january 9,
keeps her cool in the kitchen by cooking up hearty
northern dishes, which were inspired by
her grandma and mum.
karen started figure skating when she was
14 and took gold in the uk national junior
championships and silver at the world
junior Figure skating championships.
with partner and fellow dancing on ice judge nicky
slater, she was the 1983 european bronze medallist
and they represented great britain at the 1980
by karen barber
winter olympics, placing 12th, and at the 1984
winter olympics, where they placed 6th.
The busy mum-of-two now works as an ice skating
coach and tours professionally, as well as her role
as judge on Torvill & dean’s dancing on ice.
karen, who lives in lancashire, has chosen to
share an old family recipe for pea and ham soup
with dumplings as her signature dish.
she explains: “Obviously I spend a lot of time
in ice rinks so I need something that will warm
“At first I tried to come up with something ‘posh’
is very close to
my heart because
my grandma used
to make it... ”
for my signature dish but then I thought ‘No, we
should champion traditional cooking’. Food at
the moment is too fancy - but most people don’t
have time for that, especially if they’ve got children.
“This recipe is very close to my heart because
my grandma used to make it so it is one of those
things that I really associate with my childhood.
Now my mum makes it and my girls always fight
over who’s got the most dumplings!”
Pea and ham soup
• Soak peas overnight with a teaspoon of
bicarbonate of soda
• Put a ham shank in a pan with salt and
bring to the boil, simmer for about an hour
• When the ham is cooked, take out of
the pan. give the peas a good rinse then
add to the ham stock. bring to the boil and
simmer for a couple of hours
• Slice the ham into chunks and put in with
the peas and check for seasoning
• Make dumplings with suet and a little
water, roll into small rounds and cook for
• Serve with crusty bread.
January/february 2011 stiritup 13
ceLeBritY siGnature Dish
the marKet PLace
wrap Film systems (wFs) is underlining its
commitment to the environment with the launch of
new baco professional biowrap 100% biodegradable
cling film - the first of its kind in the uk.
made from polyethylene and completely food
safe, baco professional biowrap contains an
oxo-biodegradable additive allowing it to readily
biodegrade even in landfill, avoiding the need for
separation from other materials. once exposed
to a combination of heat, light and oxygen baco
professional biowrap will start to degrade and
will completely biodegrade in around two years;
that’s faster than the natural degrading process
of materials such as twigs and straw.
claire morgan, marketing manager at wrap Film
systems says: “All caterers are re-thinking
their approach to kitchen waste and recycling
and this launch demonstrates how Wrap Film
Systems continues to provide innovative solutions
for caterers. We are committed to developing
practical products that help them to manage and
reduce waste for the benefit of the environment.”
new baco professional biowrap can be used in
the same way as conventional cling film and it is
suitable for covering and wrapping all foods. it can
be used in the fridge, freezer and in microwave
ovens. each 350cm x 200 metre carton of baco
professional biowrap cling film advises the caterer
that for best results the cling film should be used
within 12 months of opening as the cling film will
begin to reach the final stages of its lifespan after
14 stiritup January/february 2011
Turn coffee breaks into one of your key profitmaking
times of day by adding a selection
of ‘treat me’ products such as muffins,
cookies and doughnuts to your mid
morning or mid afternoon menu.
readi-bake has created a range of
thaw and serve bakery products
to help caterers add extra value
to hot and cold drink sales with very
little extra work.
a new toffee and banana flavour muffin is the
latest addition to the readi-bake premium muffin
range, which also includes blueberry, raspberry
and white chocolate, double choc chunk, lemon
and poppy seed and also a reduced fat mixed berry
flavour for that perfect ‘guilt free’ muffin treat.
Make some dough
with Chicago Town!
with the erosion of the traditional eating timetable,
there is increasing pressure on pubs to provide
flexible menus to cater for the broadening range
of reasons and meal occasions behind eating
out. combine this with the fact that 90 per cent of
handheld snacks in the pub sector are driven by
pizza and you have a profitable opportunity at
according to the latest figures from dr oetker - the
uk’s no.1 frozen branded pizza company which
owns chicago Town - over 90 per cent of brits now
eat pizza at least once a week.
in response they have launched
a range of branded frozen fresh
dough pizzas into foodservice to give
caterers the opportunity to benefit from
The launch of bacoFoil professional 100%
recycled aluminium adds strength you can trust
to the Team green line-up.
This innovative foil for everyday use is made from
aluminium that has been reclaimed, re-processed
and recycled from car components, stadia
seating, railway sidings and even cookware. The
process uses 80 per cent less energy than the
production of foil from virgin aluminium.
served as whole pizzas or slices, the range
comprises 4 cheese, inferno, pepperoni and
chicken supreme, all of which have the distinctive
chicago Town sauce stuffed crust.
From freezer to oven to plate in
three minutes, pubs can make
around £5.00 profit on each
pizza by selling it for
£1 per slice.
Adding value with
available in 45cm x 60 metre, bacoFoil
professional 100% recycled aluminium can
itself be readily recycled via local authority
collections along with other aluminium products.
both baco professional Team green products
come in impactful and tamper-proof robust
cartons. They are metal edged to ensure ease
The future is
healthy for Aviko
caterers looking to indulge sweet tooths with one
of the top-listed desserts in foodservice can now
whisk up dreamy cheesecakes with help from
baking expert dr oetker.
The foodservice supplier has developed new
cheesecake base mix and cheesecake Filling mix
to bring more variety to dessert menus, whilst
giving caterers the freedom to add everything from
rich, hot fudge sauce to fresh fruit toppings to their
works of art.
creating cheesecakes with a creamy texture and
oaty base, the easy-to-use butter formulas simply
require water to make up 96 portions.
leading potato products supplier aviko has become
the first in foodservice to provide the whole of
europe and overseas markets with frozen potato
specialities prepared using pure sunflower oil.
From this month (january), aviko’s range of potato
specialty products will be made using 100 per cent
sunflower oil, and contain just 12 per cent saturated
fat compared to the 50 per cent saturated fat when
using traditional palm oil.
healthy potato products won’t mean a sacrifice in
flavour, as the new sunflower oil range will offer
the same signature taste and result synonymous
with aviko, enabling operators to meet the growing
demand for healthier menu options.
Readi-Bake have launched
a new range of cupcakes
in three delicious flavours,
Chocolate Swirl, Zesty Lemon
and Strawberry Swirl.
These soft and moist sponge cupcakes
are filled and frosted for an indulgent
taste and luxury appearance that is
right on trend.
readi-bake cupcakes are suitable
for all types of food retail outlets; all
you need is a freezer to provide your
customer with fresh, tasty, appealing
treats for any time of the day and potentially
all day - so you never miss an opportunity as it
takes just 90 minutes to defrost at 15-20 degrees.
Out On Top
The latest craigmillar crème cake mixes from csm
united kingdom, are perfect for making the most
delicious muffins. The easy to use mixes, in plain
and chocolate varieties, give bakers easy access
to the uk’s £70.5million muffin market.
muffins made using craigmillar crème cake
mix are incredibly moist and soft eating, giving
your muffins a real point of difference that your
customers will appreciate.
The mixes create a cake with a resilient crumb
structure that holds inclusions evenly through
the batter so you can confidently create a selection
of muffins with different and even quite chunky
inclusions such as real chocolate chips or large
fruit pieces that offer excellent, luxury appeal.
craigmillar crème cake mixes are available in
12.5kg bags and in two popular variants. both
mixes meet the Fsa 2010 sodium guidelines
when using the standard recipe.
chocolate crème cake mix is characterised by a
rich chocolate flavour and dark colour that is
delicious on its own or add chocolate chips, fruit,
nuts or dark cherry pieces to create menu variety.
Plain crème cake mix is the perfect ‘blank canvas’
for a variety of inclusions such as sultanas,
cherries, blueberries or raspberries. alternatively
drizzle with a fudge icing or decorate with sliced
nuts or fruit slices to give consumer choice.
Cash in on cupcakes
readi-bake cupcakes are
available in pack sizes of 12
January/february 2011 stiritup 15
the marKet PLace
Welcome to the Country Club
- exclusively for customers of the Country Range Group.
by cara hobday (ebury press)
you’ve read the reasons why slow
cooking is great for saving money
(page 9)- and now here’s your chance
to win a brilliant new book packed
with 100 mouth-watering recipes to
16 stiritup January/february 2011
the uLtimate sLoW
choose from a light and tasty provencal pasta
sauce or seafood risotto, or rustle up a hearty
winter warmer such as creamy lamb and
cauliflower kashmir curry.
The author cara hobday is a food stylist, writer
and chef who has worked in kitchens all over
the world. she is author of eight other cookery
titles and the book’s beautiful photographic
illustrations were taken by her husband,
for your chance to grab a free copy simply send an email titled ‘Slow cook
Book’, with your name, contact details and the name of your country range
wholesaler, to firstname.lastname@example.org
Let’s drink to
these hot prizes
To celebrate the launch of our new category Focus feature, we’ve got two fabulous
prizes inspired by this issue’s topic: hot beverages.
an iPhone, horLicKs
reciPe BooK & Jar
one lucky reader will scoop a
fantastic coffee queen thermos
The coffee Queen Thermos brews coffee
directly into a 2.2ltr thermos, and is
great for keeping the coffee warm whilst
retaining its taste and aroma, making
serving great coffee simple and flexible,
as you can serve it anywhere.
a fantastic coffee
to be in with a chance of winning, simply send an email titled ‘Hot Beverages
competition’, along with your name, contact details and the name of your
country range wholesaler, to: email@example.com
closing date for all competitions: 28th February 2011. all winners will be notified by 31st march 2011.
postal entries for all of the competitions can be sent to: country range group, po box 508, burnley,
lancashire bb11 9eh. Full terms and conditions can be found at: www.stiritupmagazine.co.uk/competitions
call on HorlickS to unwinD
The benefits of a milky drink before bed in helping you unwind are well documented
and original horlicks has been there to help the nation nod off since 1883.
now, renowned chef paul hartley wants to move
the malty favourite from the bedtime routine. he’s
determined to get us all cooking with horlicks by
following the simple, sweet and savoury recipes in
his latest book, ‘The horlicks cookbook’.
colourful and easy to follow with lots of fascinating
horlicks facts, the book details 40 tantalising
everyday dishes. The book is available from
www.horlicks.co.uk (rrp: £7.99) but we have
11 to give away. each book comes with a 2kg jar
of original horlicks but the reader whose name
is first picked from the competition hat will not
only receive their book and drink, but also a
high spec iphone!
for your chance to win, simply send an e-mail titled ‘Horlicks competition’, along
with your name, address, daytime contact telephone number and the name of your
country range wholesaler, to: firstname.lastname@example.org.
January/february 2011 stiritup 17
...for great quality and
Buy any bag of
Tilda Easy Cook
Basmati 5kg or
Easy Cook Basmati
& Wild 3kg and
receive a FREE £5
voucher * !
*Offer valid from 10th January 2011 - 25th February 2011.
“Across all JD Wetherspoon pubs we have been known to
sell up to a quarter of a million curries in a 4 week period,
serving Tilda Basmati rice with every one of those dishes!
Testament enough to the Tilda brand I’d say.”
Paul Miller, The Welkin, JD Wetherspoon, Liverpool
TO FIND OUT MORE ABOUT WHY RICE MATTERS
AND THE TILDA BASMATI RICE RANGE VISIT
From I.T. to
g and T
Peter and Angela Gatling
are the first to admit they
knew nothing about the
but it didn’t stop them from giving up their jobs
and re-locating with their three young daughters
to run their dream pub in the west country.
it has been a steep learning curve but, five years
on, it seems the savvy duo now know a great deal
- and have been named The good pub guide devon
dining pub of The year 2011 for their efforts.
“We were absolutely new to the trade,”
says peter. “I worked in IT for 20 years
beforehand so I knew nothing about
We wanted our own business and to make a
change of lifestyle, and we have always liked
food and drink so it seemed an obvious choice.
“However, you can’t be emotional.
This is a business and we didn’t look at it
through rose-tinted spectacles. We had a
good look and fell in love with this place.”
The merry harriers dates back to 1492 and
was originally a devon longhouse. it stands in
the beautiful blackdown hills, clayhidon, and
was enough to lure the gatlings away from the
“When we took it over it had a good reputation
for food but was regarded as a ‘specials
occasions’ pub because it was quite expensive,”
continues peter. “We have moved from being
an exclusive gastropub to an ‘Everyone
Welcome’ country pub. The previous owners
didn’t welcome children or dogs and they
closed the skittle alley, which were all very
“We have let it evolve over time. The important
thing is to make sure that what you are doing
is what the customers that you want, want you
to do. It’s all about attention to detail. The food
is the flagship but the wines, beers, atmosphere
and cleanliness are also extremely important.
“We serve local fish, meat and game and turn it
into something that our diners wouldn’t be able
to make at home. We order little and often of
things that sell so there is very little wastage.”
all their hard work and efforts have culminated in
scooping The good pub guide devon dining pub
of the year title.
peter adds: “The awards are the Oscars of
the pub trade and the reviews are written
by customers for customers. It’s the most
independently read guide in the pub trade.
“Devon has about 1,500 pubs and 57 of them
are featured in the guide so to pick us was very
overwhelming. It is a wonderful reward for all
of the hard work of the team.”
The merry harriers’ team of chefs use a wide
selection of country range products and peter is
a particularly big fan of country range butter. he
says: “There are different types of butter with
different fat contents and if the constituency is
wrong, it splits. The CR butter is really good.
If you are cooking from scratch, it’s a quality
product. I’m also a big fan of the cleaning
products. In fact, during our last EHO visit, the
inspector commented on how good the products
are. He was really impressed.”
January/february 2011 stiritup 19
For a great
IT HAS TO BE
With more and more operators recognising Breakfast as an opportunity
for extra profit, it’s crucial your breakfast menu meets the demands of
your customers – quality, choice and value.
Seeing the brands that your customers
know and love reassures them of the
quality of your menu and signals that you
care about the food you serve.
INSIGHT FROM HEINZ
FREEPHONE CARELINE 0800 575755
Trademark(s) owned by Ajinomoto
Co. Inc., Tokyo, Japan, used under
licence by HP Foods Limited
Product Case Size Code
HP Brown Sauce 8 x 285g
10 x 342g
Heinz Beanz 12 x 840g
Mark Baumann is a regular Stir it up columnist. He is the owner of the
acclaimed Baumann’s Brasserie in Coggeshall, Essex, was elected as a
Master Chef of Great Britain in 2003, is a regular TV chef - and is a proud
customer of the Country Range Group. Each issue, he shares anecdotes
about life in his chaotic world of catering…
The last couple of months
of last year were manic! I
was inundated with requests
for TV and fundraising
work, and it’s very hard
to say no.
First up was the oysterFest in colchester which
is an annual event attended by 250 dignitaries.
it’s full of pomp and ceremony and i kind of
underestimated how posh it would be. i was one
of three guest speakers.
i went to holland with jean-christophe novelli (jc)
judging on their version of masterchef, which was
an excellent experience and very well put-together.
i’ve also been in cumbria doing a great northern
air ambulance fundraiser, where we worked with
students from the local college to cook a meal for
i appeared on bbc essex as part of children in
need, doing ready steady cook in front of an
audience of around 600 people. we won but i
caused a bit of a food fight! it was all a bit too
boring and staid so i ‘splatted’ the presenter - but
she wasn’t very happy because i ruined her top!
my final destination last year was moscow, which
was a truly amazing place. jc and i were invited
do some master classes and a dinner for 220 of
the russian elite - gymnasts, singers, actors, the
equivalent of our a-list here - in the most incredible
hotel. i have to say the systems out there are
bizarre and the maitre d’s are totally useless. They
are a long way behind this country in terms of
hospitality. everyone was smoking and, when we
arrived the chefs were all asleep in the kitchen, and
had to be woken up!
This year we’ve been invited to do a demo on the
new Qe2 in april, which we’re very excited about
and a return to russia, this time to st petersburg, is
all in all, i was away from the brasserie for
longer than i would have liked but i’m lucky that i
in these difficult economic times there are shortlength
toilet rolls being sold as full-length rolls.
rest assured that all country range professional
brand products offer you value for money and
peace of mind.
have a great team who allow me to go off and do
my thing. i made it back for the big christmas and
new year rush, which leads me on to wishing you a
very happy and prosperous new year!
look out for the ‘soft Tissue standard’ logo on
country range paper products as your guarantee
call your country range wholesaler, today to
ensure you beat the cheats and get the most
out of every roll.
it will save you money!
January/february 2011 stiritup 21
Marinades that provide exceptional flavour with an authentic aroma
that will take your dishes on a journey across the East and beyond.
(c/s = 2 x 1.25 litres)
Suitable for Coeliacs & Vegetarians
Tenderises and penetrates meat,
ideal to flavour fish and vegetables
Major Mini Pork Ribs*
Major Spicy Turkey Soup*
11 flavours for all seasons
For further information on how we can add value to your kitchen call
our Customer Services free on 0800 58 77 333, quote STIR111
Brian Eastment, Exec.
Development Chef of Major Int.
shows why Major Marinades
are winners in the kitchen.
Great taste with a great profit
The costing guide below gives an idea of the kind of margins that can be
generated from our recommended recipes.
Suggested Selling Price £3.25
VAT @ 20% £0.65
Net Selling Price £2.60
Cooked Diced Chicken Meat 45g = .18p
Mayonnaise 19g = .04p
Major Oriental Mari-Base® Marinade 3.7g = .005p
Soy Sauce - Low Salt 1.8g = .01p
Five Spice Seasoning 0.4ml = .005p
Chives – Chopped 1.5g = .01p
Flaked Almonds 7.5g = .06p
Mango - peeled & thinly Sliced 22.5g = .05p
Coriander To Garnish = .02p
Dried Chilli Flakes To Garnish = .02p
Total Costs of filling (100g) 40p
Approx Cost of Baguette 30p
Total Costs 70p
Cooked diced chicken meat 451g
Major Oriental Mari-Base® Marinade 37g
Soy sauce – low salt 18ml
Five spice seasoning 4ml
Chives – chopped 1 tablespoon
Flaked almonds 75g
Mango – peeled & thinly sliced 225g
Coriander – chopped to garnish
Dried chilli flakes to garnish
1. Mix together the mayonnaise, soy sauce, Major
Oriental Mari-Base® Marinade and the five spice
seasoning. 2. Stir in the chopped chives, flaked
almonds and mango. 3. Toss the chicken into the
mixture until well coated. 4. Garnish top of baguette
with chopped coriander and chilli flakes.
Cash Gross profit £1.90
As % of net sales profit 73%
All prices & weights based on a 100g portion
All ingredient costs are based on local
supermarket prices as of 19.11.2010
*Contact us for free recipes
To coincide with our new
look, Stir it up is delighted
to announce that we also
have a new columnist, who
will be cooking up some
delicious dishes from the
Country Range kitchen.
nigel smith has worked with a host of renowned
chefs, including albert roux, paul heathcote and
anton edelmann. he is currently chef/patron at
The villa, wrea green, near preston in lancashire,
where his celebrity diners include footballer steven
gerrard, boxer ricky hatton and chefs michel roux
and jean christophe novelli.
nigel has hosted his own Tv series and has won
numerous awards, including hi-life dining awards’
best north west restaurant 2010 and the good
Food guide’s taste of britain award.
in addition, nigel is currently working with the nhs
on specialised projects at preston and chorley
hospitals, having achieved excellent results at
blackpool hospital in 2009/10.
each issue, nigel will be road-testing one or more
country range products and demonstrating their
versatility with a fabulous recipe for you to try.
he is no stranger to country range products,
having been a devotee for the last five years.
he says: “The products are fabulous and it
is very difficult to single one out. I have to
admit, however, to being a big fan of Country
Range mayonnaise. It’s wonderful! I love the
creaminess and how comparable it is to the large
brands. It has a great flavour and the price is
“I also really like the tomato and basil sauce
- it’s very fresh and exudes the flavour of
tomatoes. It’s perfect for lasagne and pasta
dishes or for bulking up a tomato soup.”
nigel is extremely pleased to be working with
the country range group and making regular
appearances in stir it up.
“I always read Stir it up magazine - it’s a
great trade journal and very informative - and
I’m delighted and very excited to be working
with Country Range. Their fantastic variety
of products enables anyone from the smallest
catering outlet to the largest business to
confidently order everything they need from
one dependable and dynamic company.”
January/february 2011 stiritup 23
on the ranGe
100% Rainforest Alliance Certified
Beverages from Country Range
With 92% of
to pay extra for a
product perceived to
be ethical 1 , our range of
100% Rainforest Alliance
Certified tea and coffee will
improve your margins whilst giving
your customers a feel good factor.
New Country Range 100% Rainforest Alliance
Certified, roast and ground filter coffee is sweet
but well-balanced with toasted almond notes and
cost-effectively delivers the perfect pick me up without
damaging the ecosystem where the beans are grown.
Our range of tea is sourced from one of the world’s first 100% Rainforest
Alliance Certified tea estates to offer a premium blend Kenyan tea. The
enveloped tea bags are perfect for front of house or as part of a room service tray.
Point of sale material for our 100% Rainforest Alliance Certified product portfolio
is available on request.
0845 519 6181
Country Range 100%
Rainforest Alliance Certified
Roast & Ground 50 x 60g
Enveloped String 250’s
and Tag Teabags
String and Tag 250’s
1 Feel Good Research – 2008
Hot drinks sales continue to rise in spite of
the recent recession and increased prices.
The hot beverages market is up 7.2
per cent, adding £110.7million to the total value
of £1.6million. while hot chocolate and malted
drinks have struggled, tea and coffee sales are
soaring but consumers are demanding more
and more choice.
Tea prices may have reached record levels
worldwide, but this has not quashed britain’s
thirst for its daily cuppa.
Tea remains the biggest seller, accounting for 34
per cent of market share (coffee is 17 per cent)
and Tetley remains the brand leader, followed by
pg Tips then Twinings, Typhoo and yorkshire Tea.
of the 145 million cups drunk each day in the uk
only 10 per cent are consumed away from home.
Tea consumption habits (Tetley)
fruit anD herBaL
DrinK eVerYDaY tea
However, 25 per cent of tea drunk
is not everyday tea. are You
catering for this sizeable chunk
of the market?
according to Twinings Foodservice, demand
for premium teas is growing and this offers a
significant profit opportunity. They suggest
offering a range of speciality Teas, infusions
and green Teas to maximise profit potential
from high margin products. Twinings’ new
infusions range offers a selection of herbal &
Fruit infusions, green & white Teas made from
only 100% natural ingredients, perfect for
today’s health-conscious consumers.
a range of free pos materials are available to
caterers to help maximise sales at a premium
the biggest seller,
34 per cent of
January/february 2011 stiritup 25
*TNS Brand Tracker 2009
† IRI MAT 14 Aug 2010
They get the coffee
they love. You get
When you’re serving NESCAFÉ ® coffee you’re
unlocking the flavour of 100% pure coffee.
NESCAFÉ ® Original delivers the full-flavoured
taste the nation loves. Serving it will encourage
your customers to keep coming back for more.
Whatever your needs, you’ll find the perfect
coffee solution in our comprehensive range.
The NESCAFÉ ® Coffee difference:
• Britain’s No. 1 coffee *
• Over 16,000 cups enjoyed every minute †
• Range of formats, including stickpacks
and decaff variants, to satisfy every
• NESTLÉ ® is investing over £200 million in
coffee projects over the next 10 years to
make a difference to everyone, from farmers
For professional advice to grow your business,
call us today on 0800 745 845 or visit
® Reg. Trademark of Société des Produits Nestlé S.A.
Café-style coffees are now
the norm and consumers are
clamouring to get their hands
on their next cappuccino,
latte, americano, mocha,
macchiato or frappuccino!
last year the total roast and ground segment grew
by 12 per cent to £165million and instant coffee
was valued at £671million and is currently growing
at 4.6 per cent. nescafé is currently the largest
coffee brand in the uk enjoying over 82.8 per cent
market share in the out-of-home market.
bean to cup machines (which grind the coffee on
demand for each cup) ensure fresh-tasting coffee
and are becoming the norm in coffee shops where
individual servings are required. however, filter
coffee is still the preferred option when catering for
large numbers, such as conference or banqueting
when speed of service is paramount.
The future of cafés in the uk is bright and it is
predicted that over 800 new coffee shops will
open in the next three years. although big branded
chains are growing, this is not to the detriment
of quality independents, which remain a key
component of the market. according to him! Food
to go 2010 study, 39% of coffee shop customers
would buy a meal deal if there was one available.
so bundle in a cake or snack according to the
time of day and encourage customers to trade-up
according to a recent survey by nestlé professional
on out of home trends in coffee consumption,
there is an increase in demand for great tasting
‘cafe-style’ coffees, and the need to ‘raise the
bar’ on the quality of hot beverages served in the
workplace. also trusted consumer brands are
preferred, generating ‘feelgood’ factor amongst
employees. ‘spoon to cup’ products, such as
nescafé latte and cappuccino, will help you
capitalise on current trends without the need
for investing in new machinery.
on coffee culture
hotels are also starting to capitalise on the coffee
culture - and not just at mealtimes.
savvy hoteliers are creating cafés in their lobbies
and bars to tempt customers - both guests and
people walking in off the street - at all hours
of the day.
it makes sense to utilise the space to its full
potential and there is an enormous mark-up on
hot drinks, although obviously there is the initial
investment in equipment to take into consideration.
estimates show that staff training and equipment
costs between £3-4,000 but if you can
sell 50 cups of coffee a day at £1.50,
you can make a return of
around £23,000 a year,
so it’s definitely
the total roast
and ground segment
grew by 12 per cent
pubs are also turning to hot beverages to help
them to boost their profits but getting your
offering right is essential. here are some
key points to bear in mind:
• Make sure you are catering for the right market
• Don’t over-complicate your menu - six
expresso-based drinks and six teas and
infusions are ample
• Check what your competitors are offering and
how much they charge
• Never undersell yourself - people expect to
pay around £2 for a decent coffee
• Highlight the fact that your coffee is
• Make sure your customers know about your
offering, via a blackboard or pos materials
(many brands offer free pos)
• Introduce a coffee/hot drink of the month to
keep your menu fresh
January/february 2011 stiritup 27
We only buy beans for our Kenco freeze dried coffee
range from Rainforest Alliance Certified farms.
Rainforest Alliance certification helps to ensure a
decent wage for workers, access to education for
their children, and protection for the environment.
Quality is at the heart of everything we do and the Kenco brand is
your reassurance of this promise. We offer Kenco freeze dried coffee
in a range of convenient catering formats designed to meet the needs
of any environment.
At Kenco, we’ve dedicated ourselves to coffee pleasure
for over 80 years. So you can be sure that the coffee
you choose is specially selected and carefully blended
to give a delicious coffee experience.
and malted drinks
According to Mintel, the hot chocolate market
grew by 20 per cent between 2007 and 2009
and is now worth just under £100million.
by contrast, once-iconic malted drinks saw sales
decline by 12 per cent between 2005 and 2009.
Their research shows that both hot chocolate and
malted drinks are often viewed as an “occasional
drink” as they are heavier and more calorific than
tea or coffee.
cadbury still claims the no 1 spot with their hot
chocolate portfolio valued at £41million, and new
variants are being introduced to combat these
consumer perceptions. low calorie cadbury
highlights, for example, targets the female
population and is currently worth £9.5million.
similarly, aero is lighter and bubblier than
traditional hot chocolate.
The malted drinks segment is dominated by
horlicks with a 65 per cent share.
malted drinks are a popular choice amongst the
over 65s and care caterers can capitalise on this
market by including a malted drinks offering to
residents. many hoteliers are also missing the
opportunity to offer individual sachets of malted
drinks on bedroom trays or include them on their
room service menu. horlicks have also published
a recipe book containing 40 sweet and savoury
dishes that feature horlicks.
• Ethical offering
more and more consumers are making informed
choices about the tea and coffee they drink
and, in response, many cafés and restaurants
now include a sustainable/ethical option on their
hot drinks menu such as Fairtrade or those
sourced from rainforest alliance certified farms.
with 92 per cent of consumers willing to pay
extra for a product perceived to be ethical,
this is a trend that can work positively for
• Quality own brand ranges are also thriving.
country range was the first brand in foodservice
to offer a tea that is 100% sourced from
rainforest alliance certified farms. with the
range now including 1100s, envelope Tea, string
& Tag teabags and roast and ground Filter
coffee, country range offers caterers the largest
range of 100% rainforest alliance certified Tm
hot beverages in foodservice.
martin ward, country range group purchasing
manager, says: “When brand isn’t important
but provenance of offering is, our Rainforest
Alliance Certified TM products offer quality,
exceptional value and better margin opportunities,
without compromising on taste. We also
provide PoS material to help you highlight
your sustainable offer.”
Soya milk-friendly products
in response to the growing trend for dairyfree
diets, Tetley have launched a new
blend of tea created specifically to work
perfectly with soya milk.
January/february 2011 stiritup 29
The UK coffee market is the most developed in Europe –
representing 42% of the total European market.*
So it’s crucial that now – more than ever – you maximise the sales opportunities available.
At Kerry Foodservice we’ve developed a unique, solution-led approach to help caterers and
end-users make the most of the UK’s café culture, featuring a range of core products:
• DaVinci Gourmet Coffee Syrups – for adding flavour shots to drinks,
from a Hazlenut Latte through to a Vanilla Frappe
• Caramel, Chocolate, Strawberry & White Chocolate Sauces
• Frappe Mixes – available in Coffee & Vanilla Flavours
• B-Ravi Fruit Frappe Mixes – ideal for refreshing summer drinks
(or as an all-year alternative to traditional soft drinks)
• The unique V*Go range of Porridge Pots
Discover more about Kerry Foodservice and our brands:
www.kerryfoodservice.co.uk Email: email@example.com
Under the brand Coffee
Queen, Crem International
UK Ltd sell a large range
of Filter coffee machines
starting with the Original
through to the Serving
original is a complete series of classic coffee
machines that for decades have earned a
reputation in cafés, restaurants, hotels and other
environments where guests are served a good
coffee. models featured in this range are the m2,
dm4 and Thermos.
serving concept is a range of ‘bulk’ brewers which
cater for greater numbers of customers such as you
might find at a university canteen, sporting events
and large social gatherings. They still use filter
coffee but some, like the double Tower, can brew
up to 10 litres of coffee in about 7 minutes. The
coffee is served through a serving station which,
if required, can be branded with a company logo
to really make a big impression. models featured in
this range are the single Tower, double Tower,
single and double cater and mega gold.
The great thing about filter coffee is that it is
making quite a resurgence after many years in
which espresso coffee has led the way. in fact
many of the worlds coffees, such as the county
range 100% rainforest alliance certified Filter
coffee, do not lend themselves to espresso
brewing. Filter coffee typically costs around £1.10
per cup versus around £2.75 for an espresso,
making filter an attractive proposition on a sales
strategy based on a cup.
The basic m2 costs £200.00, Thermos £265.00,
single cater £666.00, double Tower £1995.00.
Discounts of up to 30 per cent are available for
Stir it up readers to support the launch of the
country range 100% rainforest alliance certified
our orDer Hotline
David russell - 07557-035686
- quote Stir it up when ordering to secure your discount.
January/february 2011 stiritup 31
hot BeVeraGes aDVertoriaL
“You wash, I’ll dry!”
*While stocks last
Our FREE tea towel makes short work of the drying-up.
So make sure you get your hands on a ‘Tetley Tea Folk’ tea towel,
FREE inside every promotional case* of Tetley for Caterers 2x1100s.
That’s better. That’s Tetley.
The One Stop Shop
for Premium Teas
Consumers are increasingly
looking for something
different when purchasing
tea out of home; as a result
Speciality teas such as
Traditional English and
Earl Grey are Twinings’
most popular blends
and a ‘must-have’ on
all beverage menus.
caffeine free alternatives are also growing in
popularity with infusions such as peppermint
and cranberry, raspberry & elderflower, and
naturally caffeine free redbush all moving into
the mainstream, reflecting a trend towards a
healthier lifestyle and more varied tastes.
Twinings has the widest range of premium teas
in the out of home market; from everyday Tea to
speciality Teas, loose Tea rituals, and Tea deli
mesh bags, and jacksons of piccadilly Fairtrade
Teas, Twinings offers a true one-stop-shop for all
your tea needs. with over 300 years of market
leading expertise, and with an unrivalled
reputation for quality and innovation, no-one
knows tea better than Twinings.
new Twinings Tea deli
new Twinings Tea deli is the easy way for
operators to put on a loose tea experience without
the preparation needed for a loose tea service.
consumers seek a premium experience when out
of home and Twinings Tea deli offers loose tea in a
mesh bag, which delivers the ceremony associated
with loose tea, and instantly gives your tea service
a more premium feel and will naturally demand a
higher price. Twinings new premium tetra mesh
range ‘Twinings Tea deli’, bridges the gap for outlets
looking to take the next step from a standard tea
bag offering. operators can choose from six rare
and unusual 2nd flush and single estate loose
tea blends including english breakfast, signature
earl grey, 2nd Flush assam and great Taste award
winner, gunpowder, green Tea and mint.
that 75% of
are made at point
marketing your perfect serve
with research revealing that 75% of purchasing
decisions are made at point of purchase,
Twinings understands the need to promote a
range of teas to consumers, and has a variety
of merchandising solutions to suit all outlets.
Twinings offers a comprehensive range of branded
crockery and merchandise solutions including
menus, tent cards, posters, tea stands and
compartment boxes to help you promote
your tea service and give it a premium feel.
Twinings’ promotional calendar, available at
www.twiningsfs.co.uk, has been developed to
help caterers promote a range of Twinings teas
and infusions throughout the year, point of sale
is available to download where you can print
off monthly posters promoting a tea of the month,
as well as show support for events such as
January/february 2011 stiritup 33
hot BeVeraGes aDVertoriaL
A few things you never
knew about chips...
• Fish and chips are a big hit at celebrity
weddings. Fans include steven gerrard and alex
curran, wayne rooney and coleen, myleene
klass and graham Quinn, and john Terry and
Toni poole to name just a few.
• The fish and chip shop market is worth
£1.2billion - that means £1 of every £100
spent on food is spent in a chippy!
• Eight out of 10 households buy frozen chips
each year, so most of us have a bag in
• Over half a billion meals containing homemade
chips are eaten each year.
• A portion of chip shop chips contains less fat
than a prawn mayonnaise sandwich.
• A portion of oven chips will provide a third of
your recommend daily amount of vitamin c.
• A serving of oven chips with three fish fingers
contains one third of the saturated fat found in
a serving of lasagne.
• A staggering 255million fish and chips meals
are sold each year.
national Chip Week
21st - 27th February
country range’s delicious freeze chill fries are
available in three sizes:
• 11 x 11mm (7/16”)
• 13 x 13mm (9/16”)
• 9 x 18mm (Steak cut)
Fair Enough for
Catering for your more ethicallyminded
customers could be
good for business, according
to the UK charity behind the
some 74 per cent of britons now recognise the
mark and know what it stands for, claims its
originators the Fairtrade association.
it works primarily with smaller Third world
producers, tackling the injustices in conventional
trade to help them achieve a fairer price for their
crops, including tea, coffee, cocoa, sugar and
bananas among a diverse range of other produce.
goods from its producers are then Fairtrade marked
and latest figures, based on value sales for 2009,
show that they totalled just under £800million in
the uk, representing growth of 14 per cent.
says james bennett, of the Fairtrade association:
“An increasing number of people are making a
conscious effort to choose Fairtrade goods and
indications suggest that despite the credit crunch,
Fairtrade marked products are continuing to
show sales growth.
“We now have a total of 4,500 products bearing
the Fairtrade mark. As well as the more usual
teas and coffees, included in these and of
particular interest to the hospitality trade are
wines, vodka and bar snacks such as nuts. All
Cadbury branded chocolate bars are now made
with Fairtrade cocoa and so have the Fairtrade
mark on pack. It’s great to have the support of
big companies but it’s also important to have
support at all levels to continue to highlight the
Fairtrade message to the public.”
continues james: “We believe selling Fairtrade
marked produce now works both ways in that
it helps us to continue to help the producers but
also, with more and more consumers supportive
of the Fairtrade ethos, offering Fairtrade goods
is an increasingly sound business proposition.”
The foundation is currently planning for its annual
big awareness event, Fairtrade Fortnight, which
runs from February 28th until march 13th. For
further information on this and the foundation’s
work, including its marked products, log on to
January/february 2011 stiritup 35
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Potato Fact Essentials No. 1
Share our passion for potatoes
A charity charged with
improving the quality of life
for older vegetarians and
vegans has issued some tips
for care home cooks.
vegetarian for life provides nutrition and catering
advice to chefs working in the welfare sector,
as well as facilitating caterer training courses
in conjunction with the renowned cordon vert
cookery school of the vegetarian society.
Tina Fox, the charity’s company secretary, claims
a quarter of the uk’s care homes have at least
one resident who is vegetarian or vegan.
in spite of this, Tina claims many caterers struggle
to provide imaginative vegetarian alternatives for
their non meat-eating residents and rely too heavily
on cheese-based dishes.
“There is often an over-abundance of cheese,”
she says. “But it is high in fat so it isn’t healthy
to eat it in every meal. As an alternative,
caterers should look at other sources of protein
such as pulses and lentils.
“Also a lot of caterers are still not familiar with
meat alternatives, such as Quorn and soya
mince, and they sometimes don’t know what to
do with them. You can make all of the usual
dishes, such as Spaghetti Bolognese and cottage
pie, with soya mince and research has shown
that cooked minced meat can get caught in
The elderly should be given a
regular supply of hot drinks and
at least one hot meal a day to keep
them safe during the bitter winter
months, says the National
Association of Care Catering.
in order to help pensioners be as prepared as
possible for the winter months the nacc has
been working with local authorities to develop
new guidelines which will be sent out to the
uk’s 12million pensioners.
the throats of older people whereas soya mince
breaks down better so it is a great for nonvegetarians
Tina also urged care home caterers to think
about the texture of the dishes they provide.
“Vegetarians and vegans don’t often get pies
and crumbles. I appreciate that some older
people need softer food that is easy to swallow
but not everyone does. It must be awful to be
served baby food every day!”
Finally she advised cooks to use herbs and spices
to liven up dishes, where appropriate, particularly
for their younger residents.
she said: “A lot of vegetarians in care homes
are of an age when they have gone through
the war and they are really tough characters.
This age group tends to like quite plain food
but in the 1960s and 70s there
was a greater number of
vegetarians and this
generation have been
exposed to more
world cuisine and
are therefore more
adventurous in their
tastes. This will be
reflected in the types
of dishes they will like
when they come to live
in care homes.”
for more information visit
nACC launch their ‘keep well in winter’ campaign
• Aim to provide at least one hot meal a day
and give hot drinks regularly throughout
• Provide a hot drink before bedtime
• Prepare a thermos flask of a hot drink to
have by residents’/patients’ beds
derek johnson, nacc chairman, says: “Winter is a
time when everyone’s health can suffer. However,
illness like flu and pneumonia can lead to serious
complications for older people so it is really
important to ensure their health is in good check
and they are eating well.
“Good nutrition is even more vital during the
winter months and we hope these guidelines
will provide carers
with the information
they need to help
the elderly to
stay in good
January/february 2011 stiritup 37
heaLth anD WeLfare
Rise in school meals
take up for the first
time since 1970s
- as School Food Trust is axed as government quango
38 stiritup January/february 2011
Uptake of school meals has
gone up for the first time
since the mid-1970s.
The latest figures reveal that the proportion
of children eating a school lunch in primary
and special schools rose by 2.1 per cent to
41.4 per cent.
The number of children eating school lunches
in secondary schools currently stands at 35.8
per cent - up 0.8 per cent on the previous year.
The news came as it was announced that
the school Food Trust will be axed as a nondepartmental
public body with effect from april
2011 and will therefore no longer be funded by
the department of education. it will continue to
be a charity and will establish a separate
community interest company.
before the Trust was established, meal numbers
had been declining almost every year since the
school Food Trust chairman, rob rees, said:
“Over the last few months we have been
working closely with the Government to develop
a realistic and achievable plan to build upon
the improvements in school food which have
taken place in recent years.
“Since it was established, the Trust has
developed an enormous amount of expertise
in school food and food education, working
with schools, local authorities and other groups
to make sure that school lunches are wholesome,
tasty and affordable, and to increase the
number of children eating them. Numbers are
now climbing and a recent survey of parents
suggested that this is leading to children eating
a wider range of foods at home.
“We are confident that our new status as a
Community Interest Company and charity
means we will be able to work with everyone
involved in children’s food and drink to inspire
improvements in food and education and give
our young people a great start in life.”
For restaurant marketing
manager Isobel Gibbions
it was something of a
“I’d suggested we put our two venues on
Facebook,” she says, “but there were some
raised eyebrows and doubts at first.”
like many successful organisations with a tried
and trusted marketing strategy, the old phrase
‘better the devil you know’ often raises its horned
head. but as isobel points out, Facebook works -
and it is free!
with the backing of her managing director, craig
lynch, isobel set about making a business
Facebook page for their two derbyshire outlets;
brampton manor country club and The Fox and
using their personal Facebook friends list, isobel
and colleagues invited people to become ‘fans’ of
the two picturesque venues.
at least once a week, isobel updates the Facebook
page to notify ‘fans’ about an event, knock-down
food deals, or special offers on at the leisure club.
and so far both fan pages have proved a hit, with
hundreds signing up to follow weekly events.
says isobel: “We get a lot of calls as a result
of our Facebook updates. Many want to book
a table or enquire about the health club - and
some want to do that online.”
For anyone daunted by the prospect of joining
Facebook, isobel says: “Once you have set up
your page, it is easy to update yourself. Initially
we had to enlist a little bit of help, but once you
are up and running it is pretty straight forward.”
an increasing number of businesses are reaping
the rewards of using social media to promote their
events. as country range customer isobel explains:
“To anyone who is unsure of whether to set up a
Facebook page, I would say, keep an open mind.
“Just because you may not use Facebook
yourself, you need to think about what your
target market is using. These days people sit at
home and socialise on Facebook, they talk on
the site, it is just like chatting on the phone.
“We are getting a lot more customers as a result
of our Facebook page. And that is for both the
restaurants and leisure club.”
isobel advises nominating one trusted member
of staff to update the Facebook site - which will
incorporate a link to your company website and
she says: “It is important to remember that
if you are using Facebook for business, there
needs to be some protocol.
“For example there were a few hiccups when
we first started our site. There was a little bit
of banter between male staff - a bit of bravado
going on - and I had to point out that
customers could see that and that it wasn’t
“As for your status updates, you obviously can’t
stop people commenting on your wall, but you
can be careful how you provoke their responses.
“If you post something provocative you are
going to expect a provocative response.
“darling don’t forget to
facebook us a table for two”
growing number of customers want to book online
getting a lot more
customers as a
result of our
if you are interested in setting up your own
facebook page and need advice, you can
contact isobel at ‘let’s Do facebook’ on
07791 962256 or
email : firstname.lastname@example.org
So it’s a case of being careful and using it
isobel says she has been able to slash her media
budget - but stresses you shouldn’t be too quick
to put a stop to conventional advertising methods.
“You have got to have a good marketing mix,”
she says. “You can’t just suddenly only do
“We also have Twitter, but there is a different
user. For example Facebook targets our market
for Brampton Manor and Leisure Club. Twitter
is better suited to our other venue, the Fox and
Goose, slightly older, maybe a slightly higher
“It is all experimental. At the moment I am
concentrating on making Facebook work better
for us and by that I mean using it more.
“It is a place where you can be as creative
and innovative as you want.”
January/february 2011 stiritup 39
aDVice from the exPerts
From cooking good
to looking good
- The food presenting secrets which can boost your sales
by food writer cara hobday
A pretty plate of food
doesn’t just get the juices
flowing ... it works to
attract us on the most
primal of levels.
even half a million years ago our cave-dwelling
ancestors would only eat grubs which looked good;
knowing it was safe, healthy and not going to leave
them frothing at the mouth.
Those instincts remain in the human brain today
and that’s one of the reasons why every chef
should know how best to present their plates.
whether you are using moulds to present your
mash or rice, or piping your pureed vegetable in
patterns, there are hundreds of ways you can
make your food look good enough to eat.
so grab your peeler, blender and deep fat fryer
for some clever insider tricks ...
1. Thinly slice your vegetables (this works well
with potato, swede, parsnip, sweet potato),
by hand or with a julienne peeler
2. blanch in boiling, salted water for 30 seconds,
drain well and plunge into a bowl of iced water
3. stir fry in a little oil until aromatic and tender
but not browned
4. when cool enough to handle, work quickly
draping over the palm of your hand rolling
them into a ball before topping with your meat
40 stiritup January/february 2011
spaghetti of vegetables
1 2 4
2 3 4 5
illustrations courtesy of food presenting Secrets by cara Hobday & Jo Denbury
(apple, £14.99), photography by rob white. Dozens more tips available in this book.
1. cook egg noodles in boiling salted water and
remove from the pan with a wire draining spoon
2. Form noodles into a ball and place a basil leaf
on top. set aside until you are ready to serve
3. To fry, test the oil with a piece of noodle, when
it sizzles it is hot enough. use the wire draining
spoon to hold the noodle nest on to the base of
the pan so that a flat bottom is formed. when
the next is golden, use the wire draining spoon
to lift it out of the hot oil
4. drain off the excess oil on plenty of paper
towels. add your filling and serve hot!
1. melt a batch of chocolate. make sure the muffin
cups are clean and dry
2. using a paintbrush, coat the inside of the muffin
cup, reaching into the pleats right to the top of
the paper’s edge but not over it
3. melt a second batch of chocolate and paint
a second coat over the first coat, which will
strengthen it when removed from the cups
4. once cooled and dried, to unmould the cups,
hold them very lightly and use a toothpick to
gently prise the paper away from the chocolate
gently working the toothpick all around the cup
5. Turn the cup upside down on a plate (or store
in an airtight container for up to seven days)
and serve with your preferred filling, dusting
with cocoa powder to finish
January/february 2011 stiritup 41
aDVice from the exPerts
MASTERChEF: ThE PROFESSIOnALS
WInnER CLAIRE LARA
MasterChef champ 2010
Claire Lara has just
finished the latest round
of press interviews . . .
and she’s feeling guilty.
a passing comment about her mum’s cooking has
made headlines in most of the morning’s newspapers.
“I’d said that once my mum found oven chips
there was no looking back,” cringes claire. “I feel
a bit guilty now. Although my mum didn’t cook
much, she did make the odd mince and mash
and dishes like that.”
it was watching her mum cooking that sparked
claire’s culinary curiosity. “From an early age
I wanted to find out what else could be made
with everyday ingredients.”
her winning plate on masterchef: The professionals
was a little more complex than any early
it was a mouth-watering menu which started with
crispy-skinned sea trout served with apple puree
and caper with cider beurre blanc, followed by
roasted boneless pigeon breast on mashed potato,
peas and pancetta with quince jelly and a red wine
sauce. dessert was a raspberry and white
chocolate millefeuille with lemon thyme discs
and fresh raspberries.
2011 is going to be a busy year for the 30-year-old
chef originally from moreton on the wirral, merseyside.
in addition to accepting a work placement at michel
roux jnr’s at le gavroche, she has recently given
birth to baby son george.
but if there is one thing claire and her French chef
husband marc do not shy away from it is hard work.
here claire tells the inspiring story of her journey
from canteen cook to winner of masterchef: The
How did you start your professional
just before the age of 16 i joined a yTs (youth
Training scheme) scheme in catering where i met
maggie rimmer, a fantastic lady and massive
inspiration to me.
she got me a placement at the nearby cadbury’s
factory canteen from half seven in the morning
until half three in the afternoon. one of the chefs
there got me job at a hotel in the evening working
5.30pm until 11pm. my mentor maggie would come
out to me during working hours to complete my
theory. i didn’t think about the long hours i just
loved the work and couldn’t believe i was getting
paid for it!
what was your first job abroad?
because things were going well on the yTs scheme
they offered me a chance to work in belgium. i
absolutely loved it there and i developed a taste for
working away. Then just before my 19th birthday
i got the opportunity to work in paris thanks to
the recommendation of another chef who knew i
was passionate and hard working. it was at albert
roux’s english restaurant ‘berties’, in paris. i met
albert a couple of times; he was the executive chef
there. he asked me if i was going to teach people
the ‘mersey French’. i mainly taught them how to
swear in english!
husband Marc &
baby son George
You met your husband in france?
albert left a year later and his replacement brought
marc to work with him. Together marc and i worked
long hours, starting at 7.30am - 8pm with a
brief break about four then back on service until
midnight. you can’t do it half heartedly. There is
little chance to meet anyone outside the industry!
what did you learn from your time in
They have a real respect for produce and realise
you don’t have to go very far to get a good meal. if
you visit the supermarkets there for example there
is only a tiny selection of ready meals.
Did you notice change on the British
culinary scene when you returned
when i first went to France i was 19 and came back
aged 24. i saw a massive change in the food being
served in liverpool and london. now we can hold
our own in europe
and we can be
proud of british
why did you and marc decide to come
back to england to work?
in england, and i think marc would probably agree
with me, you get more opportunities at a younger
age. in France our head chef was 35 - it was his first
position in overall charge - whereas in britain you
can reach that post at a much younger age.
what was your first job back in the uk?
i spent three years at the london carriageworks
before leaving to help open panoramic in liverpool
- the uk’s tallest restaurant located on the 34th
floor of beetham’s west Tower. i was the pastry
chef and marc was the head chef and we worked
from 7am until 1am, seven days a week. Towards
the end i was physically destroyed. so we decided
to move on from there. as a chef you never stop
learning wherever you are.
where were you working when you
applied for masterchef last December?
after the frantic pace of panoramic, i took the head
chef post at a loose leaf tea shop making lots of
chutneys, pickles and jams and learning how to
match puddings to teas. i also started teaching
two days a week at liverpool community college.
How would you describe your time
i felt like a fish out of water. i was amazed at getting
through every stage. i also fell pregnant during
filming - marc and i had been trying for 10 years
- i just assumed i couldn’t have kids! i’m used to
multi-tasking and sleep deprivation so
i will hopefully be ok!
any advice for aspiring chefs?
Try to work abroad, you are even more focused and
passionate away from home and it is good to learn
how other kitchens work.
January/february 2011 stiritup 05 43
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